Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ATX ·

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ATX
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  • Was it the Bee Caves HEB? I'm in Oak Hill, but the meat selection is way better at the Bee Caves Location than at the 71 location.
  • Cool thanks. I'm going to have to check them out.
  • Thanks Fellas. I ended up going direct on a raised grid 375 dome temp. Been on 10 min. & am drooling already. Haha
  • Don't really have a "recipe". Usually just slap it all together, but here's one I found that's close to what I usually end up doing. K.S.S. all the way, always. Just sub the pull for the chicken in this one: http://www.globalgourmet.com/destinati…
    in Lechon Asada? Comment by ATX July 2008
  • Dude, you can never go wrong with Floyd! Haha. Here's my personal favorite: http://hydepark.hevre.co.il/upload04/041024_170336-208_pink floyd album.jpg
    in Lechon Asada? Comment by ATX June 2008
  • Aye Chihuaha! Giada's got my vote too!
    in Lechon Asada? Comment by ATX June 2008
  • 10-4 on the cumin. love that stuff!
    in Lechon Asada? Comment by ATX June 2008
  • Yeah I'm not really going for authenticity. I just don't want it to taste like my Carolina style pulled pork. Leaning towards apple wood. Plan on making some enchilada's with the leftovers. Leftover pull makes the best enchilada stuffing.
    in Lechon Asada? Comment by ATX June 2008
  • Haha thanks! Clint is the man! Now you got me wondering, who has the coolest?
    in Lechon Asada? Comment by ATX June 2008
  • Thanks bud, I was just fidna to head over to Playing With Fire & Smoke.
  • Thanks for the tips but I was hoping to toss these on w/in the hour. Getting ready to spark the egg now w/ my new MAPP torch which by the way is awesome!
  • That's a big honkin' brisket alright! Whatever you do don't cut it in half! Just turn the ends in or bend it so that it fits. Remember it will shrink considerably as it cooks. I'd trim the fat cap down to about 1/2 an inch or so too. Cook it indirec…
  • Mmmm. "Babe: Pig in the City" L.A. Egg estilo. Buen hecho hombre.
  • Thanks, think I'll let 'er go to 195 then pull. That should give the wife plenty of time to make her famous borracho beans & tater salad. Enjoy the holiday.
  • You can soak overnight, although it's not necessary. Toss the wood chunks on the lump and let them burn for about 15-20 min. before you put the bird on. Key is to let the white colored acrid smoke burn off. You want your smoke to be almost transluce…
  • Haha yeah, I guess it is pretty blatant. Honestly I still haven't read the whole thing. Brevity is key to reeling them in, if you ask me.
  • Haha. Wow, guess I am slipping in my old age. Good to know they gave the guy the boot. Who the hell falls for those anyways?!
  • http://www.thesmokering.com/forum/viewtopic.php?p=59809&sid=c75a20bdce968a4e31ac05f2e65d340f[/url] This is a good one w/ a pictorial. Substitute jalapeno peppers for the anaheim pepper if you want more kick. The anaheim is really mild.
  • They're not nearly as good when reheated in my opinion. The peppers get soft and the bacon loses it's crispyness. I'd use an oven instead of a microwave. Personally I like to bring fatties in to office potlucks b/c they keep better and can be eaten …
  • Nope, can't see it.
  • Thanks, I'll have to try toasting the tortillas on the egg as you mentioned. Drooling now just thinking about it. Should be underway here shortly. I'll try and remember to take some pics.
  • Great news. I'm relieved to hear it. I'll be sparking up the egg in a few hours. That's one fine piece of arm candy you've got there. I hear she's expecting. You old dog!
  • Yeah just keep an eye on it. I don't know what temp you have your egg at, but a nice thick fillet will take about 30 min or so at 400. The fork test will tell you if it's ready to pull.
  • If you're cooking a filet on the scales, I'd let it go until you can flake it w/a fork on top. If ti's a steak I'd sear either side hot and fast. 60sec. and then pull. Fish tends to cook for awile after you pull it.
  • Go direct on a raised grid at 450 for about an hour maybe more. Flip every 20 min. Keep an eye on the breasts. You may have to pull those early so they don't dry out. Happy Eggin' Amaury
  • Fish is great on the egg. Do you have a fillet or steak of seabass?
  • hardwoods, You've gotten some responses over at the new forum. Don't know much about pellet smokers, but the Egg's versality alone makes it worth it in my book. I'm pretty sure you can't make a pizza or brownies on a pellet rig. Haha. [p] [ul][…
  • "Set it and Forget it!!!!" Haha, I have one of those. Gift from the in-laws. Haven't used it in years. I will admit though that the rubber gloves that came with it have saved my arm hair a few times during some nuclear egg cooks.
  • Platesetter, Raised Grid, Ash Tool, Grate Lifter, Pizza Stone, in that order.
  • Shoot for the moon. One billion! Fire good.
    in Fidel's Fire Comment by ATX January 2008